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Salads that start with smoked salmon, trout, cod.

These three refreshing salads have one thing in common: all begin with a supermarket package of smoked salmon, trout, or cod. Each recipe makes four luncheon entrees or eight first-course salads.

The first combines smoked fish, sliced potatoes, and hard-cooked eggs with a mustard-caper dressing. In the second, a red onion dressing adds pleasing contrast to rich smoked fish and juicy oranges. A velvet-smooth dressing flavored with chevre distinguishes the last salad.

Look for smoked salmon or cod (called black cod or barbecued Alaskan cod) in the delicatessen section of your market. You may have to go to a fancy delicatessen or fish market to find smoked trout. Smoked Fish and Potato Platter

8 thin-skinned potatoes (about 1-in. diameter), scrubbed

1/2 pound smoked salmon, cod, or trout

4 heads limestone lettuce, cut in half, or 2 small heads butter lettuce, each cut into four wedges, washed and crisped

4 hard-cooked eggs, peeled and halved

Nicoise olives or pitted ripe olives

Caper dressing (recipe follows)

In a 3- to 4-quart pan, arrange potatoes on a steaming rack; cover and steam over boiling water until tender when pierced, about 20 minutes. Chill, then slice 1/8 inch thick. Divide slices equally among 4 dinner or 8 salad plates, overlapping slices. Remove skin and bones from fish, if necessary, and discard. If needed, thinly slice or separate fish into flakes. Arrange fish equally on center of each plate.

Divide lettuce and eggs among plates. Garnish with olives. Offer dressing separately to drizzle over each serving. Makes 4 main-dish or 8 first-course salads.

Caper dressing. In a small container, combine 1/2 cup salad oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, and 2 teaspoons drained capers. Smoked Fish and Oranges with red Onion Vinaigrette

1/2 pound smoked salmon, cod, or trout

20 to 24 small romaine leaves, washed and criped

1 cup thinly sliced celery

Toasted almonds (directions follow)

3 medium-size oranges

Red onion vinaigrette (recipe follows)

Pumpernickel bread, toasted and cut in triangles

Remove skin and bones from fish, if necessary, and discard. If needed, thinly slice or separate fish into flakes. Set aside.

Divide romaine among 4 dinner or 8 salad plates; top with equal portions of fish and celery and sprinkle with almonds.

Cut off and discard peel and white membrane from oranges. Cut oranges crosswise into thick slices and arrange on plates alongside fish.

Offer vinaigrette to spoon over individual portions. Serve toast alongside. Makes 4 main-dish or 8 first-course salads.

Toasted almonds. Spread 1/2 cup sliced almonds in a 9-inch square pan. Bake in a 350[deg.] oven, stirring occasionally, until nuts are lightly toasted; cool.

Red onion vinaigrette. In a blender, whirl until blended 1 small red onion, chopped, with 1/2 cup salad oil, 1/4 cup white wine vinegar, and 2 tablespoons Dijon mustard. Smoked Fish and Mushrooms with Chevre Velvet

1/2 pound smoked salmon, cod, or trout

1/2 pound musrooms, sliced

Chevre velvet (recipe follows)

2 cups watercress sprigs

4 hard-cooked eggs, peeled and sliced

Remove skin and bones from fish, if necessary, and discard. If needed, thinly slice or separate fish into flakes. Arrange fish and mushrooms equally on 4 dinner or 8 salad plates. Spoon chevre velvet dressing over salads.

Garnish salads with watercress sprigs and equal amounts of sliced eggs. Makes 4 main-dish or 8 first-course salads.

Chevre velvet. Cut 4 to 5 ounces soft-ripened white-rind chevre (goat cheese such as bucheron or chabis) into chunks and put in a blender container along with 1/2 cup mayonnaise and 1 egg. Whirl, scraping down sides of container, until smoothly blended. Use at once.
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Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Apr 1, 1984
Words:610
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